If you have dehydrated diced jalapenos you could always stir in some when you open a jar of you want it a little spicy. I love having dehydrated bell peppers, jalapenos and onions in the pantry. So easy to jazzy up recipes.
You’re right… this is sooo good! I made a batch today and threw in some of my tam jalapeños (mild). I’m so happy with the end result. We had taco salads for dinner to celebrate! 🎉 Thanks for all you do!
Just planted my fall garden. Once I start getting some tomatoes will have to try this recipe, but will have to add some heat. Recipe sounds good! Looking forward to trying. Thanks for sharing!
I like the idea of using frozen tomatoes. For some reason I thought frozen tomatoes only worked to make sauce. This will be helpful since my tomatoes are ripening so slowly. Also I think I will substitute some jalapeno for the black pepper. I saw your note about adjusting the amount of bell peppers accordingly. Thanks!
Last year I had a bad pepper year so I just used mrs wages salsa packets. It was so good! And now that’s all I use for salsa. But I’m still on the hunt for a good no chunks spaghetti sauce recipe (my oldest has sensory issues and will be turned off by even the smallest sliver of onion in sauce) but the Mrs wages pasta sauce was not something we enjoyed.
Good to know Mrs. Wages tastes good! I think I’ve tried a different spaghetti sauce recipe every year. They’ve been good enough to eat and enjoy but none have made it into my book yet lol.
Yes, definitely! :) You just don't want to increase the amount of any of the low-acid vegetables - onions, peppers, garlic - in order to remain acidic enough to safely water bath can. Enjoy!!
Canning question: I noticed you didn't simmer your lids before putting them on the jars. I was always told to simmer the lids as it softens the rubber allowing for a better seal. Thoughts?
I started out simmering lids, but I don’t anymore. A couple years ago, Ball came out and said not to simmer their lids because the “new” rubber stuff didn’t need it and could even be degraded by doing so. When they did that, I stopped simmering all lids and haven’t had an issue. 🤷♀️
2 questions. If I wanted to make it hot, would I just add hot peppers? Or should I add something else? Also, why do you use canned tomato sauce? I know you have plenty of your homemade.
1. Yes, to make it hotter, swap some of the bell peppers for hot peppers, but don’t add to your overall amount of peppers (for acidity reasons). 2. Because I have so many projects I need to make with my tomatoes. It takes SO many tomatoes to make sauce. By spending a couple bucks on store-bought tomato sauce for this salsa, I can make my harvest stretch much further. 🙂
Love this recipe but I can't tolerate Green Peppers, can I substitute Yellow or Orange and for the garlic I don't have a Freeze Drier can I use just Powder or Granulated? Can I half this as that is way to much for 1 even giving away? Hope you answer.
Yes, you can substitute yellow or orange peppers. Just keep the total amount of peppers the same as called for in the recipe. Yes, you can use garlic powder. Whether powder or granulated, it’s more potent than minced garlic, so use half the amount called for in this recipe. Yes, you can halve the recipe. It doesn’t change how long it needs to process. 🙂
@@foodprepguide Thank you so much, as I am a newbie and gathering recipes, but this is one I want. May God Bless You for the work you are sharing. BTW I am a real person, You Tube since I am not into the Net, they assigned this name to me as I won't subscribe and give my info. I am Patti from Pennsylvania. I do exist. Again Thank you.
Yes, but you would substitute some of the bell peppers for them. You wouldn’t want to add jalapeños in addition to the same amount of peppers called for … in order to keep it acidic enough. 🙂
I can’t say for sure. Do you have pH strips so you can test the acidity? As long as the acidity measures numerically lower than 4.6, it’s safe for water bath canning. That said, I have tried sooo many salsa recipes over the years, including recipes with lime juice and some with lemon juice, and the ACV is much better IMHO. 🙂
I don’t know. 🤷♀️ I do know that I wouldn’t be able to grow tomatoes at the scale that I do without freezing them because they come in at all different times, and I wouldn’t be able to process them all before going bad.
@@foodprepguide Maybe putting them in salsa with other ingredients makes a difference. I froze whole tomatoes and used them. I just thought the flavor was off. I imagine it does help you to process them as you showed.
Just an FYI...If you set your cutting board in a rimmed sheet pan it catches the juice...saves clean up time and counter mess.
Great tip! Thank you. 😊
Beautiful 😍
If you have dehydrated diced jalapenos you could always stir in some when you open a jar of you want it a little spicy. I love having dehydrated bell peppers, jalapenos and onions in the pantry. So easy to jazzy up recipes.
Great idea! 🙂
You’re right… this is sooo good! I made a batch today and threw in some of my tam jalapeños (mild). I’m so happy with the end result. We had taco salads for dinner to celebrate! 🎉 Thanks for all you do!
Yum!! 😋
Just planted my fall garden. Once I start getting some tomatoes will have to try this recipe, but will have to add some heat. Recipe sounds good! Looking forward to trying. Thanks for sharing!
Love fall tomatoes! 🍅
Thank you so much for sharing this. I’m gonna get my tomatoes coming in soon and I’m going to try this.
I hope you love it as much as we do! ❤️
I like the idea of using frozen tomatoes. For some reason I thought frozen tomatoes only worked to make sauce. This will be helpful since my tomatoes are ripening so slowly. Also I think I will substitute some jalapeno for the black pepper. I saw your note about adjusting the amount of bell peppers accordingly. Thanks!
Frozen tomatoes work great as long as you drain off the excess liquid first. 🙂
Last year I had a bad pepper year so I just used mrs wages salsa packets. It was so good! And now that’s all I use for salsa. But I’m still on the hunt for a good no chunks spaghetti sauce recipe (my oldest has sensory issues and will be turned off by even the smallest sliver of onion in sauce) but the Mrs wages pasta sauce was not something we enjoyed.
Good to know Mrs. Wages tastes good! I think I’ve tried a different spaghetti sauce recipe every year. They’ve been good enough to eat and enjoy but none have made it into my book yet lol.
I am somewhat new to canning. Is it ok to cut the recipe in half? Love mild salsa, excited to try this one!
Yes, definitely! :) You just don't want to increase the amount of any of the low-acid vegetables - onions, peppers, garlic - in order to remain acidic enough to safely water bath can. Enjoy!!
Yes I think I will do the same. It is a good idea to try it before canning a large batch.
I used all of my tomatoes. Can i use a good quality canned diced tomato product from grocery store for this?
Canned diced tomatoes have a tendency to break down further into more like crushed tomatoes when canned again. But safety-wise, it’s not an issue.
Can I use commercially canned tomatoes for this recipe?
Never mind - I see an earlier comment that canned will work but may break down. Thank you.
Canning question: I noticed you didn't simmer your lids before putting them on the jars. I was always told to simmer the lids as it softens the rubber allowing for a better seal. Thoughts?
I started out simmering lids, but I don’t anymore. A couple years ago, Ball came out and said not to simmer their lids because the “new” rubber stuff didn’t need it and could even be degraded by doing so.
When they did that, I stopped simmering all lids and haven’t had an issue. 🤷♀️
Is there a link for the recipe that I can print off? I cannot seem to find it- TIA!
Just published it on our website! Here you go. :) foodprepguide.com/best-mild-salsa-for-canning/
2 questions. If I wanted to make it hot, would I just add hot peppers? Or should I add something else? Also, why do you use canned tomato sauce? I know you have plenty of your homemade.
1. Yes, to make it hotter, swap some of the bell peppers for hot peppers, but don’t add to your overall amount of peppers (for acidity reasons).
2. Because I have so many projects I need to make with my tomatoes. It takes SO many tomatoes to make sauce. By spending a couple bucks on store-bought tomato sauce for this salsa, I can make my harvest stretch much further. 🙂
@@foodprepguide Ahh! I get it. Thank you so much for getting back to me. Again. You're the best.
Love this recipe but I can't tolerate Green Peppers, can I substitute Yellow or Orange and for the garlic I don't have a Freeze Drier can I use just Powder or Granulated? Can I half this as that is way to much for 1 even giving away? Hope you answer.
Yes, you can substitute yellow or orange peppers. Just keep the total amount of peppers the same as called for in the recipe.
Yes, you can use garlic powder. Whether powder or granulated, it’s more potent than minced garlic, so use half the amount called for in this recipe.
Yes, you can halve the recipe. It doesn’t change how long it needs to process. 🙂
@@foodprepguide Thank you so much, as I am a newbie and gathering recipes, but this is one I want. May God Bless You for the work you are sharing. BTW I am a real person, You Tube since I am not into the Net, they assigned this name to me as I won't subscribe and give my info. I am Patti from Pennsylvania. I do exist. Again Thank you.
I bave to do mild because my stomach just does not do well with hot!
Hope you love this one as much as we do!
Is it safe to add jalapenos?
Yes, but you would substitute some of the bell peppers for them. You wouldn’t want to add jalapeños in addition to the same amount of peppers called for … in order to keep it acidic enough. 🙂
So sorry did you say 15 mins or 50 mins in the water bath canning please xx
15 minutes. 🙂
I use real lemon juice for my acidity ingredient and it takes the flavor of salsa to a whole different level of flavor.
Can you substitute it for all of the ACV? So far I've only tried 50-50. My husband prefers to not have vinegar.
Does your salsa have a vinegar taste
There’s a tangy taste to this salsa, but it’s not vinegar-y. Just make sure to use ACV and not white vinegar.
Whats acv? @foodprepguide
Can I use lime juice?
Thank you for the video!
I can’t say for sure. Do you have pH strips so you can test the acidity? As long as the acidity measures numerically lower than 4.6, it’s safe for water bath canning.
That said, I have tried sooo many salsa recipes over the years, including recipes with lime juice and some with lemon juice, and the ACV is much better IMHO. 🙂
I never peel tomatoes. I put them through a blender and you do not see any skins in your salsa
Perhaps I didn’t blend mine enough in years past, but I ended up with rolled up skins, so now I take the time to remove them first.
How about a recipe?
The printable recipe is linked in the description box.
@@foodprepguide
Yep, printed for future canning. It sounds & looks delish 👍👵🏻❣️
I feel like freezing tomatoes makes them lose their good flavor.
I don’t know. 🤷♀️ I do know that I wouldn’t be able to grow tomatoes at the scale that I do without freezing them because they come in at all different times, and I wouldn’t be able to process them all before going bad.
@@foodprepguide Maybe putting them in salsa with other ingredients makes a difference. I froze whole tomatoes and used them. I just thought the flavor was off. I imagine it does help you to process them as you showed.